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serves for
4
total time
1
HR
15
MIN
ingredients
Salmon
2 skinless, sides, about 2.25 kg in total, cleaned and pin-boned
Bay
2 leaves
Peppercorns
1 tbsp, black
White wine vinegar
4 tbsp
Lemons
1, zest finely grated, halved
Clementines
1, zest finely grated, halved
Cloves
2 tbsp, whole
Couscous
175 g
Vegetable stock
500ml, hot
Dill
1 bunch, roughly chopped
Parsley
2 - 3 tbsp curly, chopped
Salt
Pepper
black, freshly ground
Preparation
How to make a Poached Salmon with Dill and Lemon Zest
Preheat the oven to 180°C (160° fan) gas 4.
Place the salmon sides one on top of the other in a large roasting tray lined with greaseproof paper.
Cover with water and add the bay leaves, peppercorns, white wine vinegar, and some salt.
Stud the lemon and clementine halves with cloves and arrange around the salmon.
Cover the tray with aluminium foil and bake for about 35-45 minutes until the flesh is cooked through and flakes easily with a fork.
As the salmon bakes, place the couscous in a large heatproof bowl.
Cover with the hot stock, stir once, and then cover with a tight-fitting lid or clingfilm. Set aside to soak.
Remove the fish from the oven when ready.
Fluff the couscous with a fork and stir through most of the herbs, some of the grated zest, and some salt and pepper to taste.
Carefully lift the salmon sides out of the tray using the greaseproof paper to help.
Carefully lift the edge of the top side and pack the opening with the couscous.
Scatter the remaining herbs and grated zest on top. Serve with the lemon and clementine halves on the side.
